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Ingredients
Method
- 4 chicken thigh fillets, skin and bones removed
- 1 tbsp Cajun seasoning or similar
- 1 tbsp veg oil
- 10g chopped coriander
- 240g tin of smoky black beans, drained
- ½ jalapeno chilli
- 1 avocado
- 1 lime, zest and juice
- Preheat the oven to 200C. Place the chicken thigh fillets in a bowl with the Cajun seasoning, oil and a pinch of salt, massage to coat, then arrange on a lined baking tray and cook for 20 mins. Meanwhile, separate the coriander leaves and stalks and chop. Add the stalks to a saucepan with the beans and 4 tbsp of water, season well and cook for 10 mins or until saucy.
- Finely chop the jalapeno and cube the avocado and place in a small bowl. Add the lime juice and a pinch of sea salt, and set aside. Once the chicken is cooked through, shred with two forks and stir through the bean mixture (add any cooking juices and the lime zest). Pile onto plates, toss the coriander leaves through the avocado mixture, and serve alongside with some tortilla chips, if you fancy.
25 mins
2 serving
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